Andalusian stew from my mother

The stews and soups are as varied as the localities in Spain. Today I wanted to show you a version of stew that has been eaten at my house since I have memories: Andalusian stew from my mother. 

We can say that it is a simple version of the more traditional stew, since it only uses chicken and pork. But no beef. Perhaps it is because in my mother's family there were pigs and they made slaughter, so in the end, all the dishes were adapted to what one had.

You will also see that no noodle soup is prepared first, as in other stews such as Madrid. Here we do two turns: the first with the soup, the chickpeas and the potato; and the second with what is known as "la pringá" which is a mixture of the meats used (bacon, ham and chicken). I recommend this recipe for Andalusian montadito de pringá which is spectacular.

And a great question What do you do with the leftover stew? We would love to know your tricks for using this part of the stew. Feel free to leave us a message on Facebook telling us your recipes! I leave you this article that we did in Thermorecetas: A delicious stew, but what do we do now with all that we have left over?

Andalusian stew from my mother

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A simple version of stew, made from chicken and pork, presented in two turns. An easy and really tasty chickpea stew.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: vegetables
• Calories: 400
• Rations: 6

• Cooking time: 2H
• Total time: 2H

Ingredients

• 400 g of cooked chickpeas, washed and drained
• 1 ham bone
• 100g fresh bacon
• 100 g of ham
• 2 chicken thighs
• 1 garlic
• Carrots 2
• 1 medium potato
• 70 g olive oil
• 50 g of green pepper
• 1 teaspoon of salt

Preparation

1. We put in the glass 1 tablespoon (20 g) of cooked chickpeas. We introduce the basket in the glass and put the garlic, the green pepper, the ham bone, the piece of ham and the bacon. We pour the water up to 1 cm below the edge of the basket and add the salt. We program 60 minutes, 100 ° C, speed 1.

2. Leaving the basket inside, we place the Varoma container in its position and put the chickpeas, carrot, potato and chicken inside. We cover the Varoma container. We program 40 minutes, varoma temperature, speed 1. Remove the Varoma and reserve.

3. We remove the varoma. We remove the basket and discard the garlic. We remove the layer of fat that is on the surface of the broth with the help of a spoon. We drain the broth that we have in the glass through a strainer.

   We serve: first the soup with the chickpeas and the vegetables. And second, the minced meats. We accompany with a good piece of bread.